- 11⁄2 oz Sweet Pea Infused Gin (see below)
- 1⁄2 oz Dolin Blanc Vermouth
- 1⁄2 oz fresh lemon juice
- 1⁄2 oz simple syrup
- 1 bar spoon Suze liqueur
- Garnish: 1 mint bouquet
“At Goodkind we recently had a dish on the menu that included fresh peas and left us with a number of leftover pea husks after kitchen prep. So instead of the kitchen composting the husks, I thought they could be put to good use at the bar in a seasonal cocktail.
The inspiration behind the cocktail was to create something fresh-tasting, green-hued, and that just sang “Spring!” Named after the 1966 pop rock hit, “Sweet Pea” by Tommy Roe, naturally.” - Katie Rose
For the Sweet Pea Gin Infusion:
Remove peas from sweet pea pods and dice pea shells. Add diced pea shells to gin at a ratio of approximately 1 pint of pea pods per 1 liter of gin. (Any gin can substitute, though St. George’s Terrior Gin is preferred.) Allow pea shells to infuse into gin for 3 days, shaking occasionally. After 3 days, strain out infusion into a new bottle and discard pea hulls. Infusion should keep for a few months
Shake all ingredients with ice in shaker tin, then strain into a chilled Nick & Nora glass. Garnish with a bouquet of mint.